Spaanfe Pap
"Spanish Porridge"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Spaanfe Pap
"Men neemt toebereide Schaley, men doed daar Suiker by, Kaneel en Citroen-fchil; men laat het alles zamen een weinigje opkooken in de Cafferool, of in een Aarde Pan; vorders doet men'er by gepelde Amandelen, met wat Melk; men giet het door terwyl het matelyk warm is, men herdoet dit nog tweemaal; daar na doet men het in een Schotel, laat het koud werden, en dien het koud voor een Tuffen-geregt aan."
English Translation
"One takes prepared sago, adds sugar, cinnamon, and lemon peel to it; let everything cook together for a short while in the coffee pot, or in an earthenware pan; then add peeled almonds with some milk; pour it through while it is moderately warm, repeat this twice more; afterwards put it in a dish, let it cool, and serve it cold as a dessert dish."
Note on the Original Text
The recipe uses phonetic spelling typical of early 18th-century Dutch, with words like 'Schaley' (for barley) and 'Citroen-fchil' (citroenschil or lemon peel). Instructions are presented in a narrative, step-by-step style, meant to be interpreted by experienced cooks familiar with local ingredients and kitchen practices of the time. Quantities are largely implied, reflecting a more intuitive tradition where professional and home cooks adjusted flavor and texture to taste. The process of straining the mixture multiple times was likely intended to perfect the delicate, pudding-like texture prized in such dishes.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe comes from the early 18th-century Dutch cookbook 'Het Hollands, of Neederlands kook-boek,' first published in 1725 in Leiden. At this time, Dutch cuisine reflected a rich blend of local traditions and international influences, thanks to extensive trade. Barley was a common grain, and dishes like these were crafted as nourishing, lightly sweet courses often served cold. The recipe is presented as a 'Tuffen-geregt'—a term referring to a small, set or semi-solid dish, possibly served as part of a larger meal or as a palate refresher. Such dishes highlight the Dutch preference for comforting, mildly spiced preparations.
In the 18th century, this dish would have been prepared in a 'Cafferool'—a small saucepan—or a glazed earthenware pot over a hearth. A fine cloth or sieve would be used to strain the mixture multiple times, extracting a smooth consistency. The mixture would then be poured into a simple ceramic serving dish and cooled, likely in a pantry or cool room.
Prep Time
10 mins
Cook Time
15 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 7 ounces pre-cooked pearl barley (Schaley; substitute with modern pearl barley, cooked until tender and peeled if possible)
- 1 ounce granulated sugar
- 1 teaspoon ground cinnamon
- Zest of 1 lemon (or dried lemon peel for a more historic touch)
- 2 ounces blanched almonds
- 3.5 fluid ounces whole milk
Instructions
- Take pre-cooked peeled barley (Schaley, likely a kind of pearl barley), and mix in about 1 ounce of sugar, 1 teaspoon of ground cinnamon, and the zest of one lemon.
- Place everything together in a saucepan (modern equivalent to the 'Cafferool' or earthenware pan) and let it simmer gently for a few minutes, stirring to meld the flavors.
- Then add 2 ounces of blanched almonds and 3.5 fluid ounces of milk.
- Bring the mixture just to a gentle heat, then pass it through a fine sieve or cheesecloth while still warm.
- Repeat this straining process two more times to achieve a velvety texture.
- Pour the final mixture into a serving dish and allow it to cool completely.
- Serve cold as a 'Tuffen-geregt'—a little solid dish commonly presented between courses or as a light dessert.
Estimated Calories
220 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients, and 15 minutes to cook and strain the mixture. Each serving has about 220 calories. This recipe makes 2 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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